So, I might have to rename this blog Brine and Stuff in Jars, because most of what happened this week in my kitchen (following along with Heather for This Week in My Kitchen) is sitting in brine in jars.
A Clean-Out-the-Fridge pickle ferment with radishes, the last of the garlic scapes, carrots, dill, and probably a few other odds and ends; Dilly Beans using the perfect, hasn’t-failed-me-yet recipe I will forever be grateful to have stumbled upon; Good Ol’ Sauerkraut with green and red cabbage and a sprinkling of caraway seeds.
There are now herbs in jars, as well. Oregano and chocolate mint, so far. We use these all year long, and I’m hoping to go heavier on the mint this year, as I ran out before springtime and, well…that just doesn’t work for me. If there’s still snow on the ground, I want hot mint tea. It’s sort of a joke around here, asking me “What kind of tea would you like?” Ugh, predictable. Anyway, we made it with the garlic (harvest to harvest), so I’m determined to keep myself in mint, too. I prefer to hang dry, but in this humidity, I finish it off with a couple hours in the dehydrator, just to be sure it’s free of moisture before I store it. In jars.
I did not forget I promised a pesto recipe, but here’s the thing. It all went direct to freezer, and I was hoping to photograph it on some gorgeous meal. I will admit this here and now: I overdid it on the garlic scape consumption these last two weeks. Absolutely every meal has been drenched in the compound butter and so I haven’t had any desire to use the pesto right now. I find it most comforting and delicious in the cooler months when I’m craving something bright green and tasting of hot days in the garden, anyway, so I’ve put it all by.
I’m going to make it easy and just provide some pesto tips. Really, you can incorporate garlic scapes into any of your favorite pesto recipes, using it in place of garlic, replacing up to 1/3 of your herb/green of choice.
For straight-up garlic scape pesto, I simply roughly chop scapes and fill my food processor to capacity. Whirr them ’round until minced fine, and then it’s play time. A lot depends on the intensity of your scapes, but I like to add about a cup of walnuts or whatever nuts I have on hand. I found the most recent blend with cashews to have a nice flavor. The sweetness of cashews and/or pecans is a nice compliment to the bite of fresh garlic. Next is a generous splash of lemon juice, and then with the machine running, I add oil until the consistency is like a thick paste or batter. Mostly, I go traditional and use the best quality olive oil I can afford (read: whatever organic extra virgin is on sale), but I ran out half way through this batch and made up for the rest with avocado oil. It’s nice! Now comes the part where you have to taste it and add salt, pepper, and possibly more lemon juice.
Because I made this batch intending it to go straight to the freezer, I did not add cheese. It is lovely without it, but often, I will add finely grated Romano to the thawed pesto before using it, in a 1:1 ratio. I highly recommend freezing your pesto in ice cube trays and then transferring to a freezer bag, btw. You’ll get to know how many cubes you need for specific uses. For example, I use three cubes for pizza, two for making pesto burgers, one for omelettes, etc.
Oh, and also a day late was my installment for this week on Luminous Traces. Our topic/prompt is Skin. Enjoy!